Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 12
Ingredients
2 tbsp olive oil
1 large onion, diced
2 large bell peppers, diced (same size as the onions)
4 cloves garlic, minced
1 medium head cauliflower, cut into 1-inch florets
2 cups green beans, trimmed and cut into 1-inch pieces
Two 14.5-oz cans diced tomatoes
8 cups chicken broth (or vegetable broth for a vegetarian/vegan version)
1 tbsp Italian seasoning
2 dried bay leaves (optional)
Sea salt, to taste
Black pepper, to taste
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
(This recipe can also be adapted for a crockpot.)
Add the diced onions and bell peppers. Sauté for 7–10 minutes, until the onions are translucent and lightly browned.
Stir in the minced garlic and cook for about 1 minute, until fragrant.
Add the cauliflower, green beans, diced tomatoes, broth, and Italian seasoning. Season with salt and pepper, and add bay leaves if using.
Bring the soup to a boil, then cover the pot. Reduce heat to medium-low and simmer for 10–20 minutes, or until the vegetables are tender.
Enjoy!!